Does anyone advocate the use of a pastry cloth to roll out pie crusts as opposed to just using either a floured board, or sandwiching the dough between two sheets of wax paper, plastic wrap or parchment paper? Would it work better with sticky doughs? What is the best way to clean the cloth after use to prevent a rancid odor from developing after many uses?
sorry I can’t be much help - regardless of my rolled crusts - it’s on a floured board
Because of the heat and humidity here, I find it better to roll between lightly floured parchment.